Combine 3/4 cup sugar with mashed bananas and strawberries, set aside. Mix together milk and eggs with 1/2 cup sugar in a heavy saucepan. Stir mixture constantly over low to medium-low heat until it reached 160 degrees or coats the back of metal spoon. Once custard is thickened, remove from heat and cool in bowl in the refrigerator. Chill completely. Meanwhile, whip the cream in a chilled bowl and gradually add 1/2 cup sugar until stiff. When egg custard has chilled, fold in the whipped cream, bananas and strawberries; freeze in an electric ice cream freezer according to manufacturer's directions.

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